Ingredients
1-1/4 cups graham cracker crumbs1/3 cup butter, melted1/4 cup sugarFILLING/TOPPING:2 packages (8 ounces each) cream cheese, softened2 large eggs, room temperature, lightly beaten2/3 cup sugar, divided2 teaspoons vanilla extract, dividedDash salt1 cup sour creamWhipped cream, optional
Preparation
Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill.
For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.
